Six Spoon Potato Salad
a delicious picnic favorite!
- 2 pounds peeled potatoes
- 1 /4 cup Hellman's mayonnaise
- 1 tablespoon yellow mustard
- 1 diced green onion
- 1 /4 cup celery, chopped
- 1 small bell pepper, diced
- salt and pepper to taste
- 4 hard boiled eggs, diced
- 2 tablespoons Mazola corn oil
Add potatoes to large pot then cover with 1 ½ inches of water.
Season with salt -- 1 teaspoon for every quart of water.
Bring water to a boil then reduce to a low simmer.
Cook 15 to 20 minutes or until potatoes can easily be pierced with a fork. 'Once cooled, peel potatoes.
Chop peeled potatoes into bite-size chunks then add to a large bowl. In a separate bowl combine all of the other ingredients and add to the potatoes.
Combine until potatoes are coated evenly. Chill overnight and enjoy!